Introduction

This Biscoff Cheesecake is a delightful no-bake dessert perfect for fans of the iconic spiced cookie spread. Creamy, rich, and with a crunchy Biscoff base, it’s a treat that’s easy to make and sure to impress your guests.

A slice of cheesecake rests on parchment paper over a white marbled surface, showing three distinct layers: a bottom crumbly brown cookie crust, a thick creamy pale beige middle cheesecake layer, and a thinner top layer of smooth light brown spread. The top is decorated with scattered biscuit crumbs and thick swirls of glossy caramel spread drizzled across the front edge. Crumbled biscuits are sprinkled around the slice, and a jar with a red label looms in the blurred background, enhancing the focus on the slice. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200 g Biscoff biscuits (crushed)
80 g unsalted butter (melted)
300 ml double cream
400 g full fat cream cheese
200 g Biscoff spread
150 g Biscoff spread (melted)
50 g Biscoff biscuits (crushed)

Instructions

Step 1: Combine the crushed Biscoff biscuits with the melted butter and press the mixture firmly into the base of a tin. Chill in the fridge while you prepare the topping.
Step 2: Pour the double cream into a bowl, add the cream cheese and 200 g of Biscoff spread. Whisk until the mixture is very thick, almost like ice cream consistency. An electric whisk works best for this.
Step 3: Remove the chilled base from the fridge and spread the cheesecake mixture evenly on top, smoothing the surface gently.
Step 4: Place the cheesecake in the fridge for at least 3 hours to set. For best results, leave it overnight.
Step 5: When ready to serve, melt the remaining 150 g of Biscoff spread gently in a pan, ensuring it doesn’t get too hot.
Step 6: Take the cheesecake out of the fridge. While it’s still in the tin, pour the melted Biscoff spread over the top and smooth it gently with the back of a spoon to cover the surface completely without disturbing the cheesecake layer.
Step 7: Sprinkle the remaining crushed Biscoff biscuits around the edge for a decorative finish. Return the cheesecake to the fridge for at least another hour before serving. Cutting it earlier is possible but may result in less neat slices.

Tips & Variations

Use an electric whisk for a smoother, thicker cheesecake mixture and to save time.
For extra crunch, mix some chopped Biscoff biscuits into the cream cheese mixture.
If you prefer a lighter dessert, substitute half the double cream with Greek yogurt for a tangy twist.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Keep it well-covered to prevent it from absorbing other fridge odors. When ready to serve, you can slice it straight from the fridge; if it’s too firm, let it sit at room temperature for 10 minutes for easier cutting.

How to Serve

The image shows a three-layer round cheesecake on a white marbled surface. The bottom layer is a thin, crunchy, golden-brown biscuit crust. The middle layer is a thick, smooth, creamy beige cheesecake filling. The top layer is a light brown, smooth spread of Biscoff spread, with a ring of fine, crumbly biscuit crumbs evenly placed along the edge. Next to the cheesecake are some whole Biscoff biscuits and a jar of Biscoff spread blurred in the background. The photo is taken close up, showing texture details clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of biscuit for the base?

Yes, you can substitute Biscoff biscuits with digestive biscuits or graham crackers. The flavor will be different but still delicious.

Is this cheesecake suitable for freezing?

It’s best enjoyed fresh as freezing can affect the texture of the cream cheese and double cream. If needed, you can freeze it for up to one month wrapped tightly, then thaw in the fridge overnight before serving.